Derek Bond's Notes:
Expand1 Shallot Ask a question about this ingredient
1 lemon Ask a question about this ingredient
1 tangerine Ask a question about this ingredient
1 Loaf italian bread Ask a question about this ingredient
Red snapper Ask a question about this ingredient
1 bunch garlic Ask a question about this ingredient
1/4 pound calamata olives Ask a question about this ingredient
dashes salt Ask a question about this ingredient
dashes pepper Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
Clean fish of scales and innards and place in cool refrigerated area.
Ask a question about this stepCut shallots and olives to brunoise size and place together in a mixing bowl.
Ask a question about this stepWith a bread knife slice italian break once down the middle lengthwise then in 1/4 " slices until you have 6 flat small pieces of bread.
Ask a question about this stepUsing one clove of garlic, mince finely. Sprinkle minced garlic over bread and brush with extra virgin olive oil.
Ask a question about this stepBake break slices until just golden, do not over crisp, it should be just before it run crunchy.
Ask a question about this stepRemove skind from tangerine and using a knife careful remove the pulp from the pith (biter white part). Use only half of the tangerine during this step.
Ask a question about this stepCombine tangerine pulp with cut shallot and calamata olives in bowl. Drizzle with juice from remaining tangerine and one squeeze from half of the lemon.
Ask a question about this stepRemove fish from refrigerator and cut also to bruniose size. Put this in its own bowl and with the rest of lemon and tangerine juice bathe fish completely, drain remaining liquid, and put aside to be plated.
Ask a question about this stepOn a small, unmarked, circular white plate, place down toasted bread. Above the bread place a small handful of olive shallot and tangerine mixture and pat down slightly tight with the bottom of a spoon. Also in very small portion place a half tablespoon of the red snapper above the mixture. To add height and a bit of color to bring out the olives, add pinch of micro greens to the top. Serve! delicious.
Ask a question about this stepThis looks absolutely fabulous!!! Is the snapper hard to brunoise? Does it hold its shape? It looks like a wonderful recipe!!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
As long as you cool the fish to a nice temperature is shouldnt be hard to get a nice fine chop on it. Glad you like it!